Pineapple Banana Muffin

Paper liners hold especially well when placed in a muffin tin.

Cut the fruit fairly small so the muffins rise evenly.

If you sieve the flour briefly beforehand, the batter will be especially light.

This helps prevent the pineapple and banana from sinking during baking.

Ingredients at room temperature are easier to beat.

Don't overmix or the muffins will become dense.

Fill the liners only about two-thirds full so nothing overflows.

Near the end, do a skewer test: if it comes out clean, they're done.

On the rack the muffin bottoms stay dry and won't become soggy.

Nice options: a dusting of icing sugar or a simple glaze with a few drops of pineapple juice.